Flo's Cauliflower Pilaf

Instead of rice, this recipe uses cauliflower to make an elegant, low-carb side dish. It's even better the next day so it's a great make-ahead dish. 

Course Side Dish
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 side dish servings
Author Jeanne Rogers -


  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 small onion chopped
  • 1 tsp salt or to taste
  • 1/2 tsp pepper or to taste
  • 1/2 tsp dried thyme
  • 2 12 oz bags frozen riced cauliflower
  • 1/2 cup chicken broth
  • 1/4 cup white wine or vermouth optional
  • 2/3 cup pistachios or other nuts roughly chopped
  • 1 cup dried cranberries


  1. Chop the onion. Shell and roughly chop the pistachios.

  2. Heat a medium to large non-stick or cast iron skillet over medium high heat. Add the olive oil and butter to the skillet. 

  3. Once the olive oil and butter are bubbling, add the onion. Add the salt, pepper and thyme. Cook until onions just begin to brown, stirring occasionally.

  4. Add the cauliflower and cook for another 5 to 7 minutes. 

  5. Add the pistachios, cranberries, broth and white wine.

  6. Cover and turn heat down to low. Simmer on low for another 10 minutes or so. This allows the cranberries to plump up and the flavors to marry.

Recipe Notes

The portions in this recipe are more of a guideline. Feel free to change the proportions to your liking. Instead of pistachios, use pecans, walnuts or pumpkin seeds. Instead of cranberries, use raisins or currants.